Make sauerkraut fish, the fish fillet will be broken after the pot? Chef: One more step, the fish fillets won’t break for a long time and are more tender

Introduction: When making sauerkraut fish, it is wrong to cook it directly! Keep these 3 points in mind, the fish fillets are tender and tasty, not fishy

I have been in Qingdao for a long time, and I have long been used to the days of "Ha Beer, Eat Gala"...

Some girls in my studio always complained to me, saying that following me eating chaffy vegetables, what life are they having? Well, today I will use a bowl of hot sauerkraut fish to conquer them...

Sometimes, I also want to eat a hot and spicy meal. But there is no time, just take advantage of the golden holiday, to make a meal to solve gluttons! The pickled fish just out of the pot is really enjoyable...

The bone-removed fish fillet becomes crystal clear. It is marinated and cooked with sauerkraut. It becomes white and tender. Picking up a piece of hurried mouth, sour, spicy, and savory, it bursts in the mouth instantly, chewing gently, The firm taste can enter the throat with a light tap with your tongue. After eating, drink another bowl of fish soup, as if the eyebrows are going to be fresh, and a sense of happiness is born...

When many people make sauerkraut fish, the fish fillets are broken in the pot, which is caused by improper operation! When I was cooking, in order not to have similar problems, I specially consulted a chef. He said, keep in mind 3 points and add 1 more step to ensure that the fish fillets are tender and tasty, and not fishy. The most important thing is that they will not be cooked for a long time. Broken . Here is the detailed method, let's take a look...

Keep in mind 3 points:

1: The fish should be fresh, the thickness of the knife should be even, and the marinating time should be sufficient.

2: If you want more flavor and taste, try not to use water, use fish bone soup or big bone soup.

3: After the fish fillets are placed in the pot, do not stir too frequently, and the heating time should not be too long, just 30-40 seconds.

One more step : Everyone knows that for fish fillets to be tender, they must be sized. Sizing may seem like a small thing, but it is related to the success of this dish. The following is the correct way of sizing.

After the fish fillets are cut, wash them 2-3 times with clean water. This step must be added. The purpose of this is to remove the fishy smell and blood.

After controlling the moisture, add green onion and ginger juice and catch a few times with salt. This can make the fish fillets firmer and at the same time lock the moisture in the fish flesh to prevent the fish fillets from losing too much water and getting old.

Grab and mix for about 1 minute. It feels sticky. Add egg whites and starch and mix well. Finally, seal with some cooking oil and marinate for 20 minutes.

The following is the detailed method of [sauerkraut fish], let's take a look!

Ingredients needed: 1 grass carp, 300 grams sauerkraut, 10 small pickled peppers, half a bowl of pickled pepper water, half a spoon of salt, a spoonful of sugar, 1 egg, ginger, appropriate amount of starch, dried pepper, appropriate amount of Chinese pepper.

Method 1: Clean the grass carp, remove the fish, slice it into thick slices, rinse with water for 2 times, control the moisture, add salt and green onion ginger juice to grab evenly, add egg white, starch, and grab evenly after it becomes sticky. Seal with cooking oil and marinate for 20 minutes.

2: Wash sauerkraut with salty taste and shred;

3: Add oil to the pot. After the oil is hot, fry the fish bones and fish heads with slightly yellow sides, then add the hot water without the fish bones, and simmer for 30 minutes. Discard the bones and keep the soup.

3: Start another pot, add oil and heat, stir-fry the sauerkraut until broken, then add fish bone broth to boil, add sugar to taste, add small pickled peppers and pickled pepper water, and simmer for 5 minutes. Then remove it and place it on the bottom of the bowl.

4: Put the fish fillets in the pot again, cook for about 30 seconds, and immediately after they are cut off, put them in a large bowl with sauerkraut. Pour the soup into the bowl together.

5: Put dried chili and pepper on top, then drizzle in 80% hot oil, sprinkle with parsley or chopped chives, and it's fine.

Technical summary:

1: When slicing fish, try to be uniform, about 0.3-0.4cm, too thin or too thick will affect the taste.

2: When boiling the fish bone soup, fry it with hot water first, then add hot water and simmer for 30 minutes. In this way, the fish soup is very white and fresh, and the prepared sauerkraut fish can be drunk.

3: Sauerkraut, you can use raw or buy some finished products. Generally it is very salty, so you need to add a little less salt when seasoning, and don’t miss the sugar, which not only improves the freshness but also relieves the saltiness.

4: When pouring hot oil, the temperature of the oil should be high. Try to fully stimulate the aroma of chili and Chinese prickly ash once, so that you can eat more layered.